Ingredients for Christmas Stollen Maria's Way
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How to Make Christmas Stollen Maria's Way
- Place all candied fruit (see ingredient list) in a colander and wash thoroughly to remove any sticky coating.
- Drain the candied fruit completely until as dry as possible.
- Prepare 1 cup raisins and 1/2 cup chopped nuts separately; do not combine with the fruit yet.
- In a saucepan, gently heat 1 cup water, 1/2 cup milk, and 1/4 cup (1/2 stick) margarine until the mixture reaches 115-125°F (the margarine does not need to be completely melted).
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground cardamom, 1 teaspoon salt, and 2 teaspoons active dry yeast.
- Pour the warm liquid mixture (from step 4) into the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
- Add 1/2 cup all-purpose flour and 2 large eggs. Beat on high speed for 2 minutes.
- Gradually stir in the remaining flour until the dough reaches a desired consistency, not too sticky.
- Turn the dough out onto a lightly floured surface and knead until it becomes smooth, satiny, and elastic (about 5-7 minutes).
- Place the dough in a lightly buttered bowl, turning to coat the top with butter.
- Cover the bowl with a damp kitchen towel and let the dough rise in a warm place until doubled in size (about 1-1.5 hours).
- Lightly sprinkle a tablespoon of flour over the drained candied fruit and toss gently to coat.
- Punch down the risen dough and turn it out onto a lightly floured surface.
- Add the prepared candied fruit, raisins, and nuts to the dough. Knead until all ingredients are evenly incorporated. Add a little more flour if the dough is too sticky.
- Divide the dough in half and roll each half into a 9x15-inch oval.
- Brush the top of one oval with 2 tablespoons melted butter, leaving a 1-inch border unbuttered.
- Sprinkle the buttered oval with 2 tablespoons of cinnamon sugar (equal parts cinnamon and sugar).
- Fold the oval in half lengthwise, pinching the edges to seal securely, forming a crescent shape.
- Repeat steps 16-18 with the second oval.
- Place the stollen on a baking sheet lined with parchment paper.
- Let the stollen rise for another 1-1.5 hours, or until doubled in size.
- Brush the stollen with 2 tablespoons melted butter.
- Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until golden brown.
- While the stollen is still hot, spread it generously with a powdered sugar frosting (recipe below).
- Decorate with halved maraschino cherries and pecan halves.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
120g
Fat
12g
Carbs
24g
